Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 1111

% Daily Value *
Total Fat 76g97%
Saturated Fat 12g62%
Cholesterol 64mg21%
Sodium 1147mg50%
Total Carbohydrate 75g27%
Dietary Fiber 6g23%
Total Sugars 2g
Protein 34g68%
Vitamin C 64mg71%
Calcium 296mg23%
Iron 6mg33%
Potassium 576mg12%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 teaspoon kosher salt
  2. half teaspoon freshly floor black pepper
  3. 1 teaspoon garlic powder
  4. 3 skinless, boneless fowl breasts
  5. 1 tablespoon olive oil
  6. 1/2 cup finely chopped onion
  7. 3 cloves garlic, finely minced
  8. 1 tablespoon ancho chili powder
  9. 2 teaspoons ground cumin
  10. 2 cups plus three tablespoons water
  11. 1 hen bouillon dice or 1 teaspoon bouillon paste, consisting of Better Than Bouillon®
  12. 1 (7 ounce) can green chiles
  13. three tablespoons all-reason flour
  14. 2 cups peanut oil or vegetable oil for frying, or as wanted
  15. eight (10 to 12-inch) flour tortillas
  16. 1 half cups refried beans, heated
  17. 1 (8 ounce) block pepper Jack cheese, shredded
  18. Toppings inclusive of warm queso, percent de gallo, cilantro, and shredded lettuce


Sprinkle salt, pepper, and garlic powder evenly over one facet of the chook breasts.

    Heat olive oil in a massive deep skillet over medium-high warmth. Add bird, seasoned aspect down, into skillet, and cook dinner, undisturbed, till browned, 3 to four mins. Flip chicken over and push to one side of the pan.

    Add onion, garlic, chili powder, and cumin to the skillet and cook dinner for 1 minute. Add 2 cups water and bouillon and gently stir until properly mixed.

    Bring mixture to a simmer. Reduce heat, cowl, and simmer gently till bird is no longer crimson at the center and juices run clear, about 20 mins. An immediate-read thermometer inserted near the center have to study 165 levels F (74 levels C).

    Remove hen from pan and increase warmness to medium-high; cook dinner until broth combination is reduced by means of about half. Shred bird and add returned to the pan, along side green chiles. Stir till properly blended and put off from warmth.

    Whisk flour and final water together in a small bowl until smooth; set apart. Heat oil for frying in a huge saucepan or Dutch oven over medium-high heat to 350 tiers F (a hundred seventy five tiers C). Set a wire rack over a rimmed baking sheet.

    Place tortilla on paintings surface and spread approximately three tablespoons beans inside the center. Top with 1/four cup shredded cheese and 1/three to 1/2 cup well-tired shredded bird. Brush flour combination lightly around edges of top 1/2 of tortilla. Fold aspects of tortilla in just over edges of filling and fold backside of tortilla up over filling. Press again on the tortilla to push the filling tightly collectively and retain to roll upwards. Lightly press the rims of the tortilla to seal tightly and set aside, seam facet down. Repeat with closing components.

    Carefully location 2 burritos into hot oil and cook dinner, turning now and again, until golden brown and toasted on the outside, approximately 2 mins. Drain on the organized baking sheet. Bring oil returned up to temperature and repeat with closing burritos.

    Top as favored with heat queso, percent de gallo, cilantro and shredded lettuce, or other toppings, and serve at once.